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中国精品科技期刊2020
史文静,潘丽,邵科普,等. 表没食子儿茶素没食子酸酯-牛骨蛋白(EGCG-BBP)偶联物对乳化肉丸蛋白结构及氧化稳定性的影响[J]. 食品工业科技,2024,45(17):1−9. doi: 10.13386/j.issn1002-0306.2023110279.
引用本文: 史文静,潘丽,邵科普,等. 表没食子儿茶素没食子酸酯-牛骨蛋白(EGCG-BBP)偶联物对乳化肉丸蛋白结构及氧化稳定性的影响[J]. 食品工业科技,2024,45(17):1−9. doi: 10.13386/j.issn1002-0306.2023110279.
SHI Wenjing, PAN Li, SHAO Kepu, et al. Effects of Epigallocatechin-3-Gallate-Bovine Bone Protein (EGCG-BBP) Conjugate on the Structure and Oxidative Stability of Protein in Emulsified Meatballs[J]. Science and Technology of Food Industry, 2024, 45(17): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110279.
Citation: SHI Wenjing, PAN Li, SHAO Kepu, et al. Effects of Epigallocatechin-3-Gallate-Bovine Bone Protein (EGCG-BBP) Conjugate on the Structure and Oxidative Stability of Protein in Emulsified Meatballs[J]. Science and Technology of Food Industry, 2024, 45(17): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110279.

表没食子儿茶素没食子酸酯-牛骨蛋白(EGCG-BBP)偶联物对乳化肉丸蛋白结构及氧化稳定性的影响

Effects of Epigallocatechin-3-Gallate-Bovine Bone Protein (EGCG-BBP) Conjugate on the Structure and Oxidative Stability of Protein in Emulsified Meatballs

  • 摘要: 为探究表没食子儿茶素没食子酸酯-牛骨蛋白(Epigallocatechin-3-gallate-Bovine bone protein,EGCG-BBP)对乳化肉制品蛋白结构及贮藏氧化稳定性的影响,本文研究不同EGCG-BBP添加量对生肉糜中肌原纤维蛋白(Myofibrillar protein,MP)的理化性质、结构特性以及对肉丸氧化特性的影响。结果表明:当EGCG-BBP添加量为0.8%时,肉糜中MP的巯基含量最高,达4.06 nmol/mg蛋白,且羰基含量及表面疏水性最低,能够有效提升乳化肉制品的抗氧化能力。由红外光谱分析表明,与未添加EGCG-BBP组相比,添加共价物肉糜中MP的酰胺A带峰值所对应的波数明显增大,说明MP的二级结构会随之发生改变;荧光光谱显示,随贮藏时间延长,对照组中MP的最强荧光波长发生显著红移,但随EGCG-BBP浓度的增加,红移程度显著降低,表明添加EGCG-BBP能够改变MP的三级结构。此外,乳化肉丸贮藏过程中的氧化指标分析表明,添加0.8% EGCG-BBP能显著降低肉丸的过氧化值(PV)和硫代巴比妥酸值(TBARs),从而提高其氧化稳定性。综上所述,EGCG-BBP能够显著改变MP的二、三级结构,且具有良好的抗氧化性能,在提升乳化肉制品品质方面具有很大的应用潜力,为肉品抗氧化型乳化剂的应用提供新的选择。

     

    Abstract: To investigate the effects of epigallocatechin-3-gallate-bovine bone protein (EGCG-BBP) on the protein structure and storage oxidative stability of emulsified meat products, the effects of adding different concentrations of EGCG-BBP on the physicochemical and structural properties of myofibrillar protein (MP) in raw meat, and on the oxidative stability of meatballs were investigated. The results showed that the addition of 0.8% EGCG-BBP resulted in the highest content of sulfhydryl group of MP (4.06 nmol/mg protein) in the minced meat, while the carbonyl group and surface hydrophobicity values were lowest, effectively improving the antioxidant capacity of the emulsified meat products. Fourier-transform infrared spectroscopy analysis showed that the wave number corresponding to the peak of the amide A band of MP was significantly increased in the minced meat supplemented with EGCG-BBP compared with the control group, indicating corresponding changes in the secondary structure of MP. The fluorescence spectra showed that there was a significant red shift in the strongest MP wavelength in the control group with a prolongation of the storage time. However, this shift was significantly reduced as the concentration of EGCC-BBP increased. This suggested that the addition of EGCG-BBP changed the tertiary structure of MP. Furthermore, analysis of oxidation indices during storage of the emulsified meatballs showed that the addition of 0.8% EGCG-BBP significantly reduced the values of both PV values and TBARS in the meatballs, thereby improving their oxidative stability. In summary, EGCG-BBP can significantly alter both the secondary and tertiary structures of MP and has good oxidation resistance. This indicates its potential to enhance the quality of emulsified meat products and provides a new choice for the application of antioxidant emulsifiers in meat products.

     

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